Oyster Stuffing

1. 1

   1. Saute celery and onion with crumbled bacon in margarine until soft.

2. 2

   2. Drain oysters into a bowl and reserve liquid. Into the oyster liquid, add chicken broth, bringing liquid up to 2 1/4 cups.

3. 3

   3. Cut oysters into quarters. Put into a mixing bowl.

4. 4

   4. Combine sauteed mixture with bread crumbs and oysters. Mix well.

5. 5

   5. Pour liquid mixture on top and mix well.

6. 6

   6. Bake in a greased, deep dish at 350 degrees (F) for 35-45 minutes.

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